Alexandra Himmel of the two-star restaurant LaFleur in Frankfurt was named Sommelière of the Year by the renowned gastronomic guide "Gault&Millau". The award was presented to her in June 2023 and recognizes her outstanding competence and service attitude. In particular, it highlights her ability to intuitively recognize each guest and offer a wine pairing that is a perfect fit. With a wine list that includes more than 1000 positions, the winemaker's daughter Alexandra Himmel, who comes from the wine and sparkling wine town of Hochheim, demonstrates her expertise and passion for wine.
The restaurant LaFleur is not only the best-rated restaurant in Hesse, but also ranks internationally among the top cuisine. In the "Gault&Millau" it received four out of five red chef's hats, with red standing for "outstanding in its category". "Gustav", another Frankfurt restaurant, also received four toques. The "Gault&Millau" restaurant guide is considered one of the most important gourmet guides in Germany, along with the "Guide Michelin".
It is particularly noteworthy that this year all special awards of the "Gault&Millau" were awarded to women from the industry. In addition to Alexandra Himmel as Sommelière of the Year, Douce Steiner from the Hirschen in Sulzburg was named "Cook of the Year". Editor-in-chief Christoph Wirtz emphasized the colorful, diverse and exciting gastronomic landscape in Germany and the outstanding achievements of women in the industry.
In addition to the individual awards, the "Gault&Millau" also awards the "Grand Selection Award - Winelist" for the best wine lists in the Republic. In Hesse, the Lafleur and the Kronenschlösschen in Eltville received the highest award with five red vines. This award stands for an outstanding selection of wines, creativity and variety, and balanced quality.
The award of Alexandra Himmel as Sommelière of the Year underlines the high quality of wine culture in Frankfurt and the Rhine-Main region. The gourmet scene in the region continues to enjoy great recognition and offers culinary experiences on an international level.
